Crispy Onion Strings
Crispy fried onion strings have a rough, brittle coating and mild smoky heat. They're so good as a burger or hot dog topping or on salads, mac and cheese, and more.
Servings: 8 servings
Equipment
Ingredients
- 2 sweet onions large, very thinly sliced
- 1 Cup buttermilk
- 2 Cups all-purpose flour
- 2 Tablespoons cornstarch
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Teaspoon smoked paprika
- 1 Teaspoon salt
- ½ Teaspoon cayenne
- ½ Teaspoon black pepper
- vegetable oil for frying
Instructions
- Slice the onions into very thin rings using a mandoline or a sharp knife. Separate the onion slices into individual strands.
- Pour the buttermilk over the onions and toss until evenly coated. Let the onions soak for 15 to 20 minutes.
- In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, cayenne, and black pepper.
- Heat 2 to 3 inches of vegetable oil in a large skillet or Dutch oven to 350°F.
- Lift a handful of onions from the buttermilk, allowing the excess to drip off.
- Toss the onions in the seasoned flour mixture until completely coated.
- Shake off any excess flour, then fry the onions in small batches for 2 to 3 minutes, stirring gently until they are evenly golden brown and crispy.
- Remove the onions with a slotted spoon and place them on a paper towel-lined plate. Sprinkle lightly with additional salt while still hot.
- Allow the onions to cool slightly. They'll get even crispier as they cool.
- Serve with your favorite dipping sauce, or serve on a burger, salad, or sandwich.
Notes
Thin slices: Slice the onions as thinly as possible. Uniform strands cook at the same rate and crisp evenly.
Mandoline safety: If using a mandoline instead of a sharp knife, always use the hand guard.
Oil temperature: Keep the oil close to 350°F and let it return to temperature between batches.
Cook in small batches: Crowding makes the onions absorb more oil and delays crisping.
Shake off flour: Excess flour can form clumps in the oil.
Salt immediately: Season the crispy onions immediately after frying so the salt sticks.
Mandoline safety: If using a mandoline instead of a sharp knife, always use the hand guard.
Oil temperature: Keep the oil close to 350°F and let it return to temperature between batches.
Cook in small batches: Crowding makes the onions absorb more oil and delays crisping.
Shake off flour: Excess flour can form clumps in the oil.
Salt immediately: Season the crispy onions immediately after frying so the salt sticks.
Nutrition
Calories: 174kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 331mg | Potassium: 203mg | Fiber: 2g | Sugar: 6g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg
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